Wedge Salad with Bee Lane Cold Smoked Tomatoes

Wedge Salad with Bee Lane Cold Smoked Tomatoes


For the salad:
1 iceberg or cos lettuce
2-4 rashers streaky bacon, cut into pieces
2 slices day-old sourdough or ciabatta bread, cut into small croutons
1 small red onion, finely sliced
100g blue cheese, roughly crumbled
150g tub Bee lane cold smoked tomatoes, drained (save the oil for other use)
2 Tb red wine vinegar

For the dressing:
60g blue cheese
½ cup buttermilk
½ cup mayonnaise
½ cup plain yoghurt
1 Tb white wine vinegar


For the dressing:

  • Place all the dressing ingredients into a bowl and blitz with a stick blender until smooth.  Alternatively, mash the blue cheese with a fork and whisk in the other ingredients to form a slightly chunkier dressing.
  • Season to taste with sea salt and freshly ground black pepper

Note: depending on the saltiness of your blue cheese you may not need much (if any) salt.

For the salad:

  • Cook the bacon rashers in a medium-sized frying pan until crispy.  Remove and set aside. 
  • In the same pan, toss the bread pieces in the rendered bacon fat and cook on a low heat, stirring frequently until they are crunchy and golden. Drain on some crumpled kitchen towel.
  • In a small bowl, lightly pickle the sliced red onion in the red wine vinegar
  • Cut the lettuce into wedges – leaving some of the stalk on to keep the wedge intact. 

To serve:

  • Drain the pickled red onion slices.
  • Arrange the lettuce wedges on a serving platter and scatter over the cooked bacon pieces, crunchy croutons, pickled red onion, crumbled blue cheese, and cold smoked tomatoes.
  • Drizzle over some of the blue cheese dressing and serve the rest separately.

Vegetarian alternative: omit the bacon and cook your croutons in some olive oil instead.

Gluten-Free alternative: substitute sourdough or ciabatta with gluten-free bread of your choice.